1. Soak the pigskin in water for half an hour, scrape off the excess fat, and then clean it
2. Put the pig skin into the pot, add ginger and several pieces of Zanthoxylum. Boil it over high heat and add some cooking wine. Boil it at low heat for about 5 minutes
3. Take out the cooked meat skin, carefully cut the fat inside, pull out the hair, clean it and cut it into thin strips
4. Put the meat strips into a small pot, wash out the impurities, add 1 piece of ginger, a few pieces of Chinese prickly ash, 1 star anise and 1 piece of cinnamon. After boiling over high heat, add a little cooking wine, turn to low heat and simmer for half an hour. Add soaked soybeans and continue to stew for 1.5 hours
5. Add green beans and black fungus, cook for 15 minutes, add a little salt and soy sauce to taste, add red pepper, stir well, turn off the heat
6. Pour into the mold or other containers, and refrigerate for more than 3 hours when it is not cool. Cut into pieces before eating, pour in the seasoning mixture evenly, and eat while it is cool